Mississippi Mud Cake Recipe: A Fudgy Three-Layered Masterpiece

Instructions:

1. Preheat your oven to 350°F (175°C) and grease your 9x13-inch metal pan with a generous coating of butter and a light dusting of cocoa powder. Note: Using cocoa instead of flour prevents white streaks on your dark cake.
2. Whisk together 1 cup (226g) of melted butter and 1/2 cup (45g) of cocoa powder in your large bowl until the mixture is glossy and smooth.
3. Add the 2 cups (400g) of granulated sugar and the 4 eggs one at a time, whisking vigorously after each egg. The batter should look like shiny liquid silk.
4. Gently fold in the 1.5 cups (190g) of flour, 0.5 tsp salt, and 1 tsp vanilla using your spatula until no white streaks remain.
5. Stir in the 1 cup (115g) of toasted pecans and pour the batter into the prepared pan.
6. Bake for exactly 32 minutes until the edges are set but the center still has a slight jiggle.
7. Pull the cake out and quickly scatter the 3 cups (150g) of mini marshmallows over the top, then bake for another 3 minutes until the marshmallows are puffed and just starting to melt together.
8. While those final minutes tick down, whisk together the frosting butter, 1/3 cup (30g) cocoa, milk, espresso powder, and confectioners' sugar in a saucepan over low heat.
9. Pour the warm fudge frosting directly over the marshmallows the second the cake comes out of the oven. Watch as the frosting fills the gaps between the puffed marshmallows.
10. Allow the cake to cool completely on a wire rack until the frosting sets into a crackled, fudge like crust.